…eating a crisp, refreshing salad. No I’m not back on a diet (again!), I am awash with happiness because the sun has got his hat on and it’s finally hot enough for us all to complain that we are too hot. In turn, this means the humble salad has been transformed from a last resort dish to something to be savoured, enjoyed, and even desired!

The salad I crave most on a hot summer day, is the Chop Salad from our local fave Primo Pizza Parlor. It truly is the Ryan Reynolds of the salad world – so fresh, tasty and pleasing on the eye, that you just can’t wait to sink your teeth into him it! If all salads were like this, I’d eat them all year round and could even possibly be a size zero by now.

The problem is my salad abilities are clearly lacking in both inspiration and taste. I can clearly see the look of disappointment on my hubby’s face when I tell him we’re having salad for dinner. In fact, creating a palatable salad dressing has fast become his job and he has now become our resident salad dressing whizz.

So in a bid to up my salad game and not be outdone by my other half, I present you with this recipe for the Best Chop Salad Ever – next to the Ryan Gosling-esque Chop Salad at Primo’s, of course!

A Chop Salad is exactly what it says on the packet, a salad in which all of the ingredients are chopped into bite-sized pieces. However, it’s the Balsamic Vinaigrette Dressing that really turns this salad from blah to brilliant, it is yum-diddly-scrumptious! The recipe makes up more dressing than you’ll need for two servings, so you can store any leftover in the fridge for up to four days (I wouldn’t go any longer than this due to the raw egg yolk) – that’s four days of wince-free reactions from my husband when I present him with his salad, bonus! 😉

Enjoy the sunshine! ☀️☀️☀️